(0)

Satoshi Nakagawa Ginsan Tsuchime Gyuto 210mm

$332.00 USD

Share

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Satoshi Nakagawa

Under the tutelage of Kenichi Shiraki for almost 16 years, Satoshi Nakagawa is now creating knives of his own that live up to all expectations. His ability to work with a wide range of steels to consistently high-quality is seeing his name rapidly rise to being one of the most well-respected in Sakai. This was a custom collaboration between Chefs Edge and Sakai Kikumori, in which Nakagawa San has made us extra tall blades for superior handling and cutting performance.

Express Shipping

We dispatch daily and ship Express all over the world

Secured Payments

Afterpay, Paypal, Zipmoney & Secure card payment for peace of mind

24/7 Secured Payments

Not sure where to start? Get in touch and we'll be happy to help

Happy Customers

Over 45,000 orders shipped to happy customers since 2018

Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Read Full Blog

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)